Here’s a perennial omelette problem: You want the cheese in the center to be warm and melted, but by the time the cheese melts, the eggs are overcooked. Conversely, you can have perfectly tender curds of egg, but barely melted cheese. What’s the solution?
The trick is to give the cheese a head start in melting by mixing it with hot ingredients.
A dish’s creamy base layer can keep you going back to foods again and again. Creamy is the secret behind so many of those most craveable foods—the ones we can’t quite put our finger on why we love so much.
And while you can achieve the creamy factor by, yes, adding a bit of cream, there’s more than one way to skin this textural cat. So here we list of our favorite ingredients that add a silky slow jam to just about anything you want to make.
Sometimes a little change can make a big difference, and that’s certainly the case when it comes to cheese. You can completely change a dish just by substituting the cheese you usually use for something new.
I knew about the ricotta & goat cheese instead of cream cheese in cheesecake. I’m not keen to try until I figure out how to stop the cracking. Around here, there’s numerous interpretations of poutine. Bacon is a popular addition. I liked the last one I had, but it was quite salty. I can say with experience that Grilled Brie with Pears was awesome.